Combine chili powder, salt, garlic powder, oregano, cumin, and 2 tablespoons olive oil in a small bowl.

Rub the spice mixture all over the chicken breasts.

Refrigerate the seasoned chicken breasts for 30 minutes.

Preheat grill to medium-high heat.

Grill the chicken breasts for approximately 5 minutes per side, or until cooked through.

Check for doneness by ensuring the juices run clear when pierced with a fork.

Remove the chicken from the grill and let it rest for a few minutes before slicing.

Prepare the cilantro lime dressing by whisking together lime juice, 3 tablespoons olive oil, chopped cilantro, minced garlic, salt, and pepper in a small bowl.

Chop the romaine lettuce.

Dice the plum tomato.

Slice the avocado.

Thinly slice the red onion.

Rinse and drain the canned black beans.

Assemble the salad by placing romaine lettuce at the bottom of a bowl.

Top with diced tomato, sliced avocado, thinly sliced red onion, and black beans.

Place the sliced grilled chicken over the top of the salad.

Drizzle with the prepared cilantro lime dressing and serve immediately.